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Goat Capretto

By on September 3, 2016 in Dinner Time, Lamb recipes with 0 Comments

Goat is an underrated meat to cook with. You can start to try it with the Goat capretto recipe.  You family and guest will love it.


Goat capretto recipe


  • Salt and pepper
  • 1 glass of white wine
  • 1 1/2 cups beef stock
  • 1/2 clove of garlic, peeled
  • Fresh oregano
  • 1 1/2 large carrots
  • Fresh rosemary
  • 1 1/2 sticks of celery
  • 1 tsp lemon pepper
  • 1/2 head of cauliflower
  • 1 broccoli
  • 1 1/2 tbsp slime
  • 400g ( 1lb ) baby goat meat
  • 1 glass of red wine
  • Juice of 1 lemon
  • 1 knob butter
  • 1 cup beef stock


  • Preheat oven to 180c (360f)
  • Ask the butcher to cut the goat into 8 cm pieces.
  • Gently panfry until golden. Season with salt and pepper.
  • Place in an oven dish, squeeze lemon juice over the meat then add the white wine, beef stock, garlic, herbs, carrots, celery and lemon-pepper sauce.
  • Cover with foil and place in preheated oven for 1 hour and 45 minutes.
  • Steam the cauliflower and broccoli. Remove goat from the foil, sprinkle with more lemon-pepper sauce and the slime.
  • If there is very little or no liquid left in the pan, add a little red wine, butter and beef stock.
  • Return goat to the oven with cauliflower and broccoli for 10 minutes. Remove and reduce remaining pan juices to a sauce.
  • Place the vegetables and goat on a plate and pour over the sauce.

Serves 3-4.

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